Best Persian Roast Chicken
While not strictly adhering to traditional Persian recipes, this culinary creation marries the richness of saffron and the zest of citrus, emblematic of the Persian culinary tapestry, to elevate a simple roasted chicken into a symphony of flavors. Particularly delightful with the sweet and sour nuances of clementines, this recipe pays homage to Persian cuisine.
Ingredients
- 1 Spanish or yellow onion, trimmed, halved, and sliced
- 2 tablespoons warm water
- 1/2 teaspoon saffron threads
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 lemons
- 2 clementines
- 1 (3 1/2- to 5-pound) roasting chicken
- Kosher salt or sea salt, to taste
- 1/4 to 1/2 teaspoon cinnamon
- 1/4 to 1/2 teaspoon cumin
Instructions
- Preheat the oven to 450 F. Arrange the onion slices at the bottom of a roasting pan.
- Place warm water in a small bowl. Crush saffron threads between your fingers, add to the water, and set aside.
- In a small bowl or liquid measuring cup, combine olive oil with the juice of lemons and clementines. Set aside lemon rinds, discarding clementine rinds.
- Remove giblets and the neck from the chicken, rinse inside and out, and pat dry. Place the chicken breast on top of the onions.
- Stuff the cavity with lemon rinds.
- Truss the chicken if desired.
- Drizzle the chicken with olive oil, massaging it over the skin. Sprinkle evenly with a pinch of kosher or sea salt, cinnamon, and cumin. Rub the spices over the skin.
- Add saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken.
- Roast the chicken at 450 F for 10 minutes.
- Lower the temperature to 425 F. Continue roasting, occasionally basting, until cooked through (50 minutes to 1 hour and 20 minutes, depending on chicken size). When done, juices will run clear, the leg will wiggle freely, and a meat thermometer in the thigh will register 160 F/71 C.
- Remove the chicken from the oven, allowing it to rest for 10 minutes before carving.
Notes
Tip:
- For Passover, if kosher for Pesach saffron is unavailable, omit it. Ensure to add 2 tablespoons of water to the pan to prevent scorching onions.